I searched high and low for a pumpkin yesterday, and I eventually found a small one in my local Superquinn.
I would have preferred a larger one, but I couldn’t be choosy. Besides, he was a cute little guy, and I plan on carving him soon (I’m a little late, I know). I had never cooked with pumpkin before and really really wanted to cook up some delicious pumpkin soup. I absolutely love butternut squash soup, so I assumed it wouldn’t be that different. It was even more delicious. I didn’t exactly skimp on the calories here, using a tub of double cream (shhhh, just this once). But I promise, it was sooooo worth it.
Ingredients – Serves 4:
300g pumpkin flesh
1 onion, chopped
2 baby potatoes, copped into chunks
500mls vegetable stock
200mls double cream
salt and pepper to taste
very tasty bread cut into small chunks, for the croutons
olive oil, for frying
- Saute the onion in a tbsp of olive oil in a large saucepan, until fragrant.
- Add the potato and pumpkin, adding more olive oil as required.
- Fry for 8-10 minutes, or until the pumpkin really starts to soften.
- Add the vegetable stock and season to taste with salt and pepper.
- Bring to the boil and simmer for 15 minutes, or until the potato has softened.
- Add the double cream and stir, and bring back to the boil.
- Blend and return to the saucepan, if using a large blender.
- Check the seasoning, and adjust to taste.
For the croutons:
- Add the chunks of bread to a frying pan, and fry in 2 tbsps of olive oil until they start to harden and turn crispy.
- Ladle soup into bowls and sprinkle with the croutons.
Happy Halloween folks!